A culinary chameleon, flank steak is happy to take on the flavors of its marinade or rub. Perfect as leftovers, here are three ways to make the most of this decadent dish. Perfect by itself, with a creamy sauce, or added into a sandwich or salad.
Grilled Flank Steak with Cucumber-Yogurt Sauce
Four Servings (with leftovers)
Ingredients
For the Steaks:
1 1/2 cups fresh flat-leaf parsley, coarsely chopped
1/3 cup fresh mint, chopped
3 tablespoons fresh rosemary, chopped
8 medium garlic cloves, peeled
1/4 cup fresh lemon juice (from 2 lemons)
1/4 cup tamari sauce
Salt and pepper to taste
1/2 cup extra-virgin olive oil
2 flank steaks (about 3 lbs total), trimmed of excess fat
For the Sauce:
1 English cucumber (about 3/4 lb)
1/2 teaspoon salt
1 cup plain Greek yogurt
1 teaspoon minced garlic
1 teaspoon cumin seeds, toasted and lightly crushed
1 teaspoon grated lemon zest
1/2 teaspoon lemon juice
Pinch of cayenne pepper
1/2 tablespoon extra-virgin olive oil
Pepper, to taste
Directions
Set aside two tablespoons of chopped parsley. In a bowl, combine the remaining parsley, mint, rosemary, and garlic. Add the lemon juice, tamari, one teaspoon salt, and one teaspoon pepper. Stir in the olive oil and mix until emulsified. Place the steaks in a baking dish and pour marinade over them. Marinate for at least four hours or overnight, turning occasionally.
Cut the cucumber in half lengthwise, then slice into 1/8-inch thick half-moons. Toss with 1/2 teaspoon salt and let sit for 10 minutes. Rinse, drain, and pat dry. In a bowl, mix the cucumber with yogurt, garlic, cumin, lemon zest and juice, cayenne, olive oil, and reserved parsley. Season with salt and pepper. Refrigerate until ready to serve.
Remove the steaks from the fridge one hour before grilling. Take the steaks out of the marinade and wipe off the excess. Season with salt and pepper. Grill over medium-high heat for five to six minutes until seared. Flip and grill three to five minutes more, until medium-rare (125°F). Let rest for 10 minutes. Slice across the grain and serve with the yogurt sauce.
Open-Face Flank Steak Sandwiches with Herbed Goat Cheese and Tomatoes
Four Servings
Ingredients
For the Goat Cheese:
4 ounces goat cheese (1/2 cup), at room temperature
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh basil
2 teaspoons lemon zest
1/2 teaspoon minced garlic
Salt and pepper to taste
For the Sandwiches:
4 slices sourdough bread, cut 1-inch thick
1 garlic clove, halved
Extra-virgin olive oil
Salt and pepper to taste
1/2 pound heirloom tomatoes, sliced 1/2-inch thick
1/2 pound leftover flank steak, thinly sliced
2 ounces shaved parmesan
Directions
In a small bowl, mix the goat cheese, parsley, basil, lemon zest, and garlic together. Season with salt and pepper and set aside.
Position the oven rack five to six inches from the broiler and preheat broiler to high. Place the bread slices on a baking sheet and rub one side of each with the garlic. Drizzle with olive oil and season with salt and pepper. Broil for one to two minutes per side until toasted.
Spread the goat cheese mixture on the oiled sides of the toast. Top with tomato slices, season with salt and pepper, then layer on the sliced steak. Drizzle with olive oil and finish with shaved parmesan. Broil two to three minutes, until the sandwiches begin to brown and bubble. Lower the rack if needed to prevent burning.
Arugula Salad with Grilled Steak and Green Beans
Four to Six Servings
Ingredients
For the Beans and Mushrooms:
2 tablespoons extra-virgin olive oil
4 cups sliced red onions
Salt and pepper to taste
1 pound shiitake mushrooms, stemmed and sliced 1/2-inch thick
1 (15.5-ounce) can green beans, rinsed
1 1/2 tablespoons sherry vinegar
1 tablespoon fresh thyme, chopped
1/4 teaspoon crushed red pepper flakes
For the Vinaigrette:
1/4 cup sherry vinegar
2 tablespoons chopped shallots
1 tablespoon dijon mustard
1/2 cup extra-virgin olive oil
Salt and pepper to taste
To Assemble:
1/2 pound baby arugula (about 10 cups)
1 pound leftover flank steak, thinly sliced
Directions
Heat the olive oil in a large skillet over medium-high heat until it simmers. Add the onions, season with salt and pepper, and reduce heat to medium. Cook, stirring occasionally until caramelized, about 10–12 minutes. Add the mushrooms and cook until soft, about five more minutes. Remove from heat and stir in the beans, sherry vinegar, thyme, and red pepper flakes. Season to taste and let cool.
In a small bowl, combine vinegar, shallots, and mustard. Whisk in olive oil in a steady stream. Season with salt and pepper.
Toss the arugula with enough vinaigrette to lightly coat and season with salt and pepper. Place the arugula in a serving bowl. Top with the bean and mushroom mixture and sliced steak. Drizzle with remaining vinaigrette as desired.